Author Topic: Beyaz Peynir, Feta.  (Read 159 times)

Offline Col68

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Beyaz Peynir, Feta.
« on: July 03, 2017, 09:36:47 AM »
Hello, I wanted to share the cheese "Beyaz Peynir" or Feta (as you want it is the same cheese). Used 6 liters of pasteurized cow's milk, added calcium, 2% Mesophile and 2.5% fresh liquid cream 30% fat
1 ml Rennet force 1/10000 and the cheese is ready, no cooking except to leave in the vat 30 minutes at 30 ° C, then it is put on the cloth butter and lets the liquid pour 4 hours or until The liquid no longer flows. Cut the salted cheese and put in brine at 14% salt and at temperature 4/7 ° C, left 1 week minimum, easy to make and delicious, thanks for viewing, good appetite.

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